Breakfast Pudding Crepes

• 1 cup biscuit/baking mix
• 1 cup milk
• 2 eggs
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 2 cups cold milk
• 1 cup whipped topping
• 1 pint fresh strawberries, sliced or 1 can (21 ounces) blueberry or cherry pie filling
• Additional whipped topping and strawberries or pie filling, optional

1. In a bowl, beat the baking mix, milk and eggs until smooth. Heat a lightly greased 8-in. skillet; add 3 tablespoons batter, lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side.
2. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers.
3. For filling, in a small bowl, whisk pudding mix and milk for 1 minute. Place about 3 tablespoons of fruit or pie filling down the center of each crepe. Top with about 1/4 cup pudding mixture. Roll up crepes and place on a serving platter. If desired, garnish each crepe with additional whipped topping and fruit or pie filling.

biscuitbaking mix, milk, eggs, cold milk, fresh strawberries, strawberries

Taken from www.tasteofhome.com/recipes/breakfast-pudding-crepes/ (may not work)